Smoked Pulled Pork Shoulder from Franklin Barbecue
In quarantine, my husband and I started watching a MasterClass series on Thomas Keller’s cooking techniques through his vegetable and herb gardening. They’re amazing, you can watch them on the TV, a computer or a phone, and you can skip around from topic to topic. When my husband and I watched barbecue pitmaster Aaron Franklin of the Franklin Barbecue fame teach a class, he immediately ordered a few large pork cuts like baby back ribs and pork shoulder so we could try the recipes at home.
The pork shoulder cut is a very economical cut of pork because it has a lot of fat marbling so it needs slow cooking. I have made pork stews from the pork shoulder cut, but nothing was quite as good as it was after spending hours smoking it. Aaron Franklin recommends bone-in pork shoulder butt, and by the time it is finished smoking on the grill the bone will just fall out, absolutely clean.
Our fresh baked honey cornbread and Annie’s biscuits go great with the dish, so you can make sandwiches out of it. It can be served in buffet-style, with different mustards and barbecue sauces on the table so everyone can pick their preferred level of spiciness. After one bbq pulled pork sandwich though, I couldn’t stop eating it. I devoured more than I thought was possible because it was so good. A great recipe to share or have leftovers for the next day. You should heat a quarter-inch of water in the bottom of the saucepan and add the meat drizzled with a little more water to make it moist, cover the pan and let it steam, stirring frequently, for 8 minutes.
Smoked pork shoulder with Franklin Barbecue.
Prep Time: 30 minutes
Total Time: about seven hours
There is usually enough pork shoulder for 6-8 people.
- Pork Shoulder with bone-in
- Oil from Canola
- Salt for seasoning
- Pepper that has been freshly ground
- Two cups of Apple Cider Vinegar
- Your choice of BBQ sauce
Follow these directions:
- Pork shoulder should be removed from packaging and placed on a baking sheet or tray. Lightly coat with canola oil and season with freshly ground black pepper and seasoning salt. We like the Santa Maria seasoning.
- Using a charcoal or gas grill, you can smoke meat or vegetables over indirect heat. If you’re using the grill with wood. you’ll need to lower the temperature to 270-325°F.
- Cover the grill with the cover once every hour for 5 hours. Place the pork fat-side up on the grill to preheat the indirect heat source. Pour a small amount of apple cider vinegar on those areas that begin to char, and replace grill cover.
- Remove the pork from the grill after five hours, or when the fat has split on the fat side, and place it on a large piece of foil. Lightly coat the pork with a mixture of 12 barbecue sauce and 12 apple cider vinegar. Then, wrap the pork tightly with an extra-thick foil layer, shiny side up. Return it to the indirect heat, and replace the grated cover. Continue cooking for 1.5 to 2 hours longer.
- You need to check the pork’s internal temperature until it reaches 200°F throughout. When done, the thermometer should go in without resistance.
- The roast should be reserved for 15-20 minutes after being removed from the grill. Remove the large bone with two forks.
- Put warm cornbread and biscuits between each serving and top with extra barbecue sauce.